The weather is getting cooler, don't miss this alkaline fruit, make soup and drink to moisten the lungs and reduce dryness, now is the season

Autumn pear and white fungus go well together to make soup, because both ingredients have a very good moisturizing effect, which is perfect for dry autumn consumption. If you want to make white fungus autumn pear soup delicious, boiling white fungus is the key, only by boiling out the gum in white fungus, the soup will be sticky and delicious. The following will share with you the practice of white fungus autumn pear soup, remember to drink this soup for your family often in the dry autumn!

---【White fungus and pear soup】---

Prepare the ingredients: 400 grams of autumn pear, a small white fungus, a little wolfberry, and an appropriate amount of rock sugar.

Steps:

1. Wash the autumn pears and cut them in the middle, remove the core, and then cut them into thin slices thick as a dollar coin; Rinse the goji berries with water and set aside.

2. Soak the white fungus in cold water in advance, remove the root after soaking, and then tear it into small pieces by hand, the smaller the tear, the better. Do not cut with a knife after soaking the white fungus, be sure to tear it by hand, so that the glue effect will be much better.

3. Add an appropriate amount of water to the pot, turn the torn white fungus to a pot under cold water, bring to a boil over high heat, turn to medium-low heat and simmer for 15 minutes. When boiling white fungus soup, the ratio of soaked white fungus to water is about 1:8, and the gelatin of white fungus soup boiled in this ratio will be very rich.

4. After 15 minutes, add the cut pear slices, then add an appropriate amount of old rock sugar to taste, cover the pot and simmer for another 5 minutes.

5. Finally, add a little wolfberry, stir with a spoon, simmer over low heat for about 1 minute, and turn off the heat after the white fungus soup becomes viscous.

I recommend an autumn pear for everyone, freshly listed, picked and haired, with enough moisture and high sweetness, friends who like to eat pears can place an order to taste it.

The white fungus autumn pear soup in this way has a viscous taste, sweet and soft glutinous, adults and children love to drink it, and it is easy to get hot when it is dry in autumn, so remember to often make this soup for your family to drink.

Tips:

1. Boiling white fungus soup, white fungus must be cold in the pot, if the hot water is in the pot, it will lock the gum in the white fungus, and the gelatinous effect will not be too good.

2. It is best to eat the boiled white fungus soup on the same day, and do not eat the white fungus soup overnight.